BLUEBERRY CHEESECAKE NO CHURN ICE CREAM
Blueberry Cheesecake No Churn Ice Cream is an easy way to make a decadent dessert that is perfect for warm weather celebrations. With delightful cheesecake flavor, the texture of added graham crackers and the easiest no churn method, this is one you will want to make over and over. This recipe is so easy, anyone can make it!
- Prep Time: 25 minutes
- Cook Time: 12 Hours
- Total Time: 12 Hours, 25 Minutes
- Yield: 8 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 Cups Heavy Whipping Cream
- 14 Ounce Sweetened Condensed Milk- 1 Can
- 1 Tbsp Vanilla Extract
- 2 Cups Fresh Blueberries
- 4 Tbsp Granulated Sugar
- The juice of two Lemons
- 1– 8 ounce Cream Cheese- Full Fat
- Pamela’s GF 1/2 Cup Graham Cracker Crumbs divided into half-usually 3-4 pieces
Instructions
- Add blueberries, sugar and lemon juice to a medium sized pot and bring to boil over medium high heat.
- Continue to boil for an additional 5-8 minutes until juices have released, berries softened and the sauce has thickened slightly.
- Remove blueberries from heat and allow them to cool in refrigerator to completely cool down. At least 2 hours. I make this the day before I am making this recipe.
- Add cream cheese to a bowl or stand mixer or hand mixer and mix until smooth. 2-3 minutes.
- Slowly add the condensed milk and Vanilla extract and mix until completely smooth.
- In a food processor, add graham cacklers and pulse until fine and combined. You can also put a few pieces of graham crackers in a sealed zip lock baggie-using a rolling pin-crush the graham crackers until fine.
- Turn mixer off, and slowly fold whipped cream into cream cheese mixture using a rubber spatula.
- Once folded, gently fold blueberries into the ice cream base only folding a couple of times. Do not over fold as it will turn the ice cream blue. We do not want that. We want light swirls of blueberries through out the ice cream.
- To freeze- add a half a layer of the Blueberry No Churn Ice Cream mixture, then add graham cracker crumbs to the container. Repeat again.
- Freeze at least 6 hours but over-night is preferred.
Notes
- As far as no churn ice cream goes-this recipe is super simple. With just a few steps and a handful of ingredients, you’re on your way to eating a bowl of satisfying home-made no churn ice cream. Make sure you do not substitute any ingredients for something else or low fat. The recipe does need to be followed exactly to get the right texture and consistency.
- For Blueberries- April through September are the best time to buy. Summer blueberries and sweeter and juicier. Look for firm and dry blueberries.
- Whip the cream cheese and condense milk together, and then fold into the whipped cream gently with a rubber spatula. Do not over-mix.
- Due to this recipe not having a custard base, when removing from the freezer, allow the ice cream to sit out for at least 10 minutes to soften.
- This no churn ice cream can remain frozen for up to 2 weeks. Make sure the container is sealed tightly to avoid freezer burn.
- Cover the top portion of the metal loaf pan with saran wrap. You want the first layer to be sitting right on top to avoid freezer burn. Add an additional layer of saran wrap and then cover tightly with foil.
- No churn ice cream melts much faster than churned ice cream.
Keywords: Blueberry Cheesecake No Churn Ice Cream, No Churn Ice Cream, Home-made, Summer, Desserts, Blueberries